Roasted Herb Fillet of Beef with Horseradish Sauce

The secret to this succulent dish is the first step: searing the beef on all sides before coating it with a mixture of Dijon mustard, sage, rosemary and thyme, and roasting until it's just medium-rare.

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Ingredients

Yields:
12

Cal/Serv:
440

1/4 c.
whole-grain Dijon mustard

3 tbsp.
mixed chopped fresh herbs (sage

1 tbsp.
extra-virgin olive oil

Vegetable oil, for browning

1
oven-ready

1 tsp.
kosher salt

freshly ground black pepper

1 c.
reduced-fat sour cream

1/2 c.
cream-style horseradish sauce

1 1/2 tbsp.
chopped parsley

1 1/2 tsp.
honey mustard

freshly ground black pepper

Directions

Prep Time:
0:35

Total Time:
1:15

Heat oven to 450°F. In a small bowl, mix mustard, herbs and olive oil.

Heat a large Dutch oven over medium-high heat. Add enough vegetable oil to just coat bottom of pan. Pat beef dry with paper towel and season with salt. Sear beef, turning every 4 minutes, until all sides are well browned, about 12 minutes total. Transfer beef to a roasting rack set in a shallow roasting pan and brush with the mustard mixture.

Roast the beef 15 to 20 minutes or until an instant-read thermometer inserted in center registers 125°F, for medium-rare. Let beef rest on a cutting board, loosely tented with foil, 15 to 20 minutes.

Meanwhile, to make Horseradish Sauce, whisk all ingredients in a medium bowl until blended.